St. Patrick's Day: Your Guide to Irish Eats

St. Patrick’s Day is quickly approaching, and restaurants are preparing by offering Irish specials like bangers and mash or black pudding. Not exactly sure what you’re ordering, though? Click through for explanations of traditional Irish fare. And as the Irish say, “Slainte!” (Cheers!)

Ireland has a rich history exporting this salty meat product which became popular since the cured meat keeps longer. Corned beef is made by brining beef brisket in water, sugar, salt and seasonings for a week or more. It’s then typically simmered for two to three hours until meltingly tender and served with braised cabbage.

Salmon plays a big role in Irish mythology, which makes sense since this small island is surrounded by water and thus has excellent access to fresh seafood. Smoking it lends a different flavor and a silkier texture to the meat, as well as extending its shelf life.

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Bangers and Mash

The title is much more intimidating than the actual dish, which is actually just sausage and mashed potatoes and is common on pub menus. While the name “mash” is easy enough to understand for mashed potatoes, bangers has a different explanation: sausages used to be made with a higher water content, and could sometimes explode, or bang, when cooked.

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Black Pudding

More commonly known as blood sausage, black pudding is sausage that’s made with pork blood and oatmeal to bind the meat. In Ireland, it’s often served at breakfast.